Creamy Jalapeño Popper Pasta (Printable)

Creamy pasta with roasted jalapeños, crispy bacon, and melted cheese sauce for a spicy comfort food experience.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Bacon

02 - 6 slices bacon, chopped

→ Vegetables

03 - 4 large jalapeños, halved, seeded, and sliced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Cheese Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 4 oz cream cheese, softened
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon ground black pepper
14 - Salt, to taste

→ Garnish

15 - ¼ cup panko breadcrumbs, toasted
16 - 2 tablespoons chopped fresh chives

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, arrange jalapeño slices on a baking sheet. Broil on high for 3 to 4 minutes until lightly charred. Set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy, about 6 to 8 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon fat in the skillet.
04 - Add chopped onion to the skillet with bacon fat and sauté for 2 minutes. Add minced garlic and cook for 1 minute more until fragrant.
05 - Stir in butter and allow it to melt completely. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
06 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3 minutes until thickened.
07 - Reduce heat to low. Whisk in softened cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and fully melted. Season with salt to taste.
08 - Add roasted jalapeños and half the cooked bacon to the cheese sauce. Fold in the cooked pasta and toss thoroughly to coat evenly.
09 - Transfer to serving bowls or plates. Top with remaining bacon, toasted panko breadcrumbs, and fresh chives. Serve immediately.

# Expert Advice:

01 -
  • It delivers all the flavor of jalapeño poppers without the deep fryer mess or sticky fingers.
  • The cheese sauce clings to every noodle like a creamy, spicy hug you did not know you needed.
  • It comes together in under an hour, making it perfect for weeknight cravings or last minute dinner guests.
  • You can dial the heat up or down depending on who is at the table, so everyone stays happy.
02 -
  • Do not skip charring the jalapeños, raw ones can taste grassy and too sharp for the creamy sauce.
  • Whisk the milk in slowly or you will end up with a lumpy mess that no amount of stirring will fix.
  • Taste the sauce before adding salt because the bacon and cheeses already bring plenty of saltiness to the party.
03 -
  • Toast the panko in a dry skillet over medium heat for two minutes, it makes all the difference in texture.
  • Use freshly shredded cheese instead of pre shredded, the anti caking agents in bagged cheese can make the sauce gritty.
  • If you love extra heat, leave the seeds in half the jalapeños and remove them from the other half for balance.
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